Which role is a deputy in the kitchen, assisting the head chef with menu execution and kitchen operations?

• A. Head Chef
• B. Line Cook
• C. Sous Chef
• D. Franchise Owner

Answer: (C)

The role described is the sous chef, the deputy who supports the head chef in shaping and executing the menu and running the kitchen’s day-to-day operations. The sous chef translates the head chef’s vision into practical prep plans, oversees mise en place, and ensures dishes are plated and finished to the same standard every time. They supervise line cooks, coordinate all stations during service, manage workflow, and handle staffing, training, and quality control, stepping in for the head chef when needed. The head chef leads the kitchen and designs the menu, but isn’t the deputy; a line cook works on a specific station under supervision, and a franchise owner is not typically involved in daily kitchen operations.